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This
recipe comes from Recipes in The Mail
and was submitted by Vivian Chu. If you want
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In
a small bowl, mix together hoisin sauce, sherry,
soy sauce, barbeque sauce, green onions, garlic
and ginger.
Cut
flank steak across grain on a diagonal, yielding
thin, 2 inch wide slices. Place slices in
a 1 gallon, resealable plastic bag. Pour hoisin
sauce mixture over slices, and mix well. Refrigerate
2 hours, or overnight.
Preheat
an outdoor grill for high heat.
Thread
steak on skewers. Grill 3 minutes per side
or to desired doneness.
